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Copycat Raising Cane's Chicken & Sauce recipe

Copycat Raising Cane's Chicken & Sauce

Recreating the iconic Raising Cane’s chicken and its signature dipping sauce has been a culinary mission worth pursuing. Tender, golden-fried chicken strips paired with a zesty, pepper-forward sauce make this dish an unforgettable indulgence. This copycat recipe has been refined through repeated testing to ensure it faithfully mirrors the restaurant favorite.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 25 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chicken Tenders
  • 2 lb. chicken tenders
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 5 tsp. kosher salt divided
  • Freshly ground black pepper
  • 2 1/2 cups all-purpose flour 300 g
  • 1/2 cup cornstarch
  • 1 1/2 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Vegetable oil for frying (4 to 6 cups)
  • Cane's Sauce
  • 3/4 cup mayonnaise
  • 3 Tbsp. ketchup
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 3/4 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt
  • 1/2 tsp. onion powder
  • Serving Suggestion
  • Crinkle-cut fries

Method
 

  1. Chicken Tenders
  2. In a sizable mixing bowl, combine the egg, buttermilk, 2 teaspoons of kosher salt, and a few grinds of black pepper. Incorporate the chicken tenders, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 2 hours, or up to overnight, to allow the flavors to meld.
  3. In a separate large, shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, the remaining 3 teaspoons of salt, and a few grinds of black pepper.
  4. Pour vegetable oil into a heavy-bottomed pot to a depth of approximately 2 inches and heat over medium-high, using a deep-fry or candy thermometer to reach 350°F.
  5. Working individually, remove chicken from the marinade, letting excess liquid drip off. Coat each piece in the flour mixture, dip back into the marinade, then dredge again in the flour mixture. Place the coated tenders on a baking sheet.
  6. Fry the chicken in batches, maintaining an oil temperature of 350°F. Turn occasionally, cooking until golden brown and the internal temperature reaches 165°F, approximately 3 to 4 minutes. Transfer cooked tenders to a wire rack to drain.
  7. Cane's Sauce
  8. In a medium bowl, thoroughly blend mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and onion powder until smooth.

Notes

erve the chicken tenders on a platter accompanied by the sauce and crinkle fries.
Make Ahead: The sauce can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator.